Apple crumble is a simple dessert recipe that is baked and has a juicy and aromatic presentation. The key feature of this recipe is its simplicity – starting from the equipment, ingredients, method and presentation. You can also add your variations to the recipe once you have mastered it.
- 650 gm Bramley peeled cooking apples cored diced into small pieces
- 1 tbsp vanilla
- 2 tbsp caster sugar
- 40 gm demerara sugar
- 1 tbsp of demerara sugar sprinkling
- 110 gm self-raising flour
- 40 gm cold salted butter (diced)
- 2 tbsp of rolled oats
- Cream, custard or ice cream to serve
Method To Make Apple Crumble
Step 1 – Heat your oven to 200 ℃, and fan 180 ℃
Step 2 – Place the Bramley apples, vanilla, caster sugar and 1½ tbsp of water in a saucepan.
Step 3 – Gently cook the apples for some minutes until the apples are softened.
Step 4 – Taste and add more sugar, if required, depending on the tartness of the apples are.
Step 5 – Transfer the apples to an ovenproof dish that has been greased.
Step 6 – Place the butter, demerara sugar and flour into the mixing bowl.
Step 7 – Mix the contents of the bowl with your fingers until they become like breadcrumbs.
Step 8 – Stir in the oats.
Step 9 – Scatter the apple slices and sprinkle the sugar on top.
Step 10 – Bake your dessert for 40 to 45 minutes until bubbling and golden.
Step 11 – Serve your dessert with cream, custard or ice cream and enjoy!
Tips For The Recipe
· Peeling apples – When peeling apples, if you are going to use a knife instead of peelers, it’s better to cut them into quarters first.
· Make your changes – Once you have mastered the art of apple crumble making, you can add your variations. (Such as blackberries, nuts etc.)
· Apple varieties – Use apples other than Bramley. If you do, make sure to slice them up thinly so they soften when baking.
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Hannah Leblanc is a Canadian Chef who is passionate about cooking and baking. Leblanc learned basic cooking skills at home; then, she joined a cooking school in Montreal. As a teenager, Hannah began her career as a Baker at her father's bakery and served as head baker at several North-American and international hotels.